Recipe by Samantha Hamilton
"Easy, beginner pot pie that your family will love."
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ground black pepper
1 3/4 cups
chopped cooked chicken
1 (14.5 ounce) can
peas and carrots
1/2 (15 ounce) can
whole new potatoes, drained
1 (15 ounce) package
prepared double-crust pie pastry
I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it.
It was delish!!!! :) I made it gluten free and it was awesome:)
Easy. Excellent. Delicious.
Out of 13, only one said it tasted like too much celery , all others liked it a lot ! And that in itself says a lot from a very picky bunch!
I was a little hesitant to try this because it was all canned ingredients, but decided to give it a go because I was feeling lazy. It was so good! My husband said it was the best chicken pot pie he ever had.
This was a BIG hit my family LOVED it
Do yourself a favor and boil your fresh potatoes and carrots with your chicken the day before. Extra yummy after being refrigerated overnight. I did use canned peas. I didn't use celery but if I had read the reviews first, I would have. Really good idea and I'll do that next time. This is a delicious recipe. Enjoy!
This was easy and delicious
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Chicken Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 232
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